subject: And what do you know about the choice of meat? [print this page] And what do you know about the choice of meat?
1) calculating the required amount of meat for a meal, remember that when cooking the meat loses up to 40% of initial weight, while frying - up to 37%.
2) If the meat intended for roasting, you need to rinse and dry with a tissue: meat moist during roasting allocates too much juice, one hundred and degrades the taste.
3) determine the freshness of chilled meat in appearance, odor, color and consistency.
The meat must be dry, and secreted in a cut of meat juice - transparent.
Stained beef - red, pork - a pink-red, lamb - red-brown and veal - a light pink.
Check the consistency of meat as follows: when pressing a finger surface of the meat quickly equalized, and the finger remains dry.
Smell natural, free of foreign bad-smelling shade. The consistency of thick fat, not sticky.
4) Thawed meat should never be frozen again, it becomes flabby, tasteless and nutrient-poor. Meat, salted in advance, loses a lot of juice. Therefore, it should be salted just before cooking. That the meat was softer and more aromatic, cook and cook it better in a sealed container, and cook - in the open. You can not fry on a frying pan in batches or lots of small pieces of meat, not as their dense pack: the fat and pan are cooled, the crust is not formed for a long time, plenty of meat juice follows, and it becomes dry.
5) Sauces to give it a succulent meat, and most importantly - connect the meat with a side dish into a single entity. Especially needed to boiled meat sauces. To roast and braised dishes with-mustache often serves as a liquid, resulting in their preparation. Sauces give the food a delicate taste, softness, improve the appearance of food and promote assimilation of her body.
